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Marinade- Excellent Marinade for Chicken, Beef or Pork Recipe

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This recipe for Marinade- Excellent Marinade for Chicken, Beef or Pork is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. onion
1 tsp peppercorns-freshly grinded (or if you don't have that just ground pepper.) 4 green onions-finely chopped
1/2 tsp nutmeg
4 sprigs thyme, chopped
1 cinnamon stick- crushed
1 tsp sea salt
1-3 large peppers, thin sliced (Scotch bonnet pepper is recommended in the recipe, but since I don't know what that is...)
2 tsp. brown sugar
1 tsp Allspice
1 Tbsp vinegar
3 Tbsp soy sauce
Directions:
Directions:
(Seeds may be discarded, yields less heat intensity)
Put all the ing. into blender. Puree or chop for 30-60 seconds or until mixture flows smoothly thru blades. Store in refrigerator in GLASS container. Can keep up to 1 month. To use: Poke holes into chicken and using about 1- 1 1/2 Tbsp. per pound, rub into chicken and under skin. For beef and pork: Poke holes and small cuts and rub in. For roasts; rub onto skin and push the marinade into cuts. Allow meat to set in refrigerator for at least a couple of hours. It's even better if able to set overnight. The spicey heat intensifies with time! Cook on outdoor grill or in the oven.
Personal Notes:
Personal Notes:
ground, pre-packaged spices may be used.

 

 

 

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